Miso Soup I23 Reviews
- Prep: 5 min
- Cook: 5 min
- Ready In: 10 min
“I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy.” - by Jen
Original recipe yields 3 to 4 servings
- In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
- Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.
Amount Per Serving (3 total)
- 49 cal
- 2.1 g
- 4.3 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"Miso soup tastes waterery without a Japanese soup stock called "dashi". My grand mother used to make it from the scratch with sea weed and a dried tuna. You can buy ready-made "dashi-no-moto" at most ..." See moreof Asian super market. It adds deepness and a great aroma to the miso soup."
"I thought this was a great recipe. I made the soup with slices of white mushrooms and added a few more scallons for taste. I almost doubled the miso paste as well for more taste. Just be sure not t..." See moreo add too much barsley paste because it will be too strong. FYI-I got the miso paste in the refrigerator section at Whole Foods (health food store) next to the tofu. This is a good recipe and I feel so relaxed and healthy after sipping on this great soup."
"it's not bad... not the traditional Japanese miso soup though, I must say. Normally you don't put spinach in the soup... it's traditionally nori (seaweed). But, like I said, not bad. Sorry, not trying..." See more to be too critical... being part Japanese and after working at a Japanese restaurant for 6 years, I'm pretty picky about how Japanese food is put together, haha, sorry."
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